Name: Reese's Cookie Crust
Prep time: 10 min
Cook time: 10 min
Total time: 1 h 20 min
Cuisine: American
Ingredients: 2 cups Reese’s cookies, finely crushed (store-bought or homemade); 5 tablespoons unsalted butter, melted; Pinch of salt (optional)

This Reese’s cookie crust is a sweet and indulgent base that takes any dessert to the next level. Made with Reese’s cookies, it adds a rich peanut butter and chocolate flavor that’s perfect for cheesecakes, pies, and layered desserts. It’s a fun twist on the classic graham cracker or Oreo crust, bringing in that signature Reese’s taste. Reese's Cookie Crust

Why You’ll Love This Recipe

I love how this crust turns any dessert into something special. It has the familiar crunch of a cookie crust but with that delicious blend of peanut butter and chocolate. I can make it in just a few minutes with minimal effort, and it always impresses. Whether I’m baking a full cheesecake or just want a no-bake treat, this crust holds up beautifully and adds a unique flavor profile. Plus, it’s easy to customize or adapt depending on what dessert I’m making.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Reese’s cookies (store-bought or homemade)
Unsalted butter (melted)
Pinch of salt (optional, enhances flavor)

Directions

I start by crushing the Reese’s cookies into fine crumbs. I usually use a food processor, but I’ve also done it with a rolling pin and a zip-top bag.
I combine the cookie crumbs with melted butter in a mixing bowl. I mix until the crumbs are fully coated and resemble wet sand.
I pour the mixture into my pie or cheesecake pan and press it down firmly using the back of a spoon or the bottom of a measuring cup.
For a no-bake crust, I chill it in the fridge for at least 1 hour before filling. For a baked crust, I bake it at 350°F (175°C) for about 8-10 minutes, then let it cool before using.

Servings and timing

This crust makes enough for one 9-inch pie or cheesecake base.
Prep time: 10 minutes
Chill time (no-bake): 1 hour
Bake time (optional): 8–10 minutes

Variations

I sometimes add a tablespoon of sugar to the crumbs for extra sweetness, especially if the cookies are on the mild side.
For a crunchier texture, I mix in some chopped peanuts or mini chocolate chips.
I’ve swapped out half the Reese’s cookies for chocolate graham crackers for a milder peanut butter flavor.
For a salted twist, I sprinkle sea salt on top before chilling or baking.

storage/reheating

I store the crust (unfilled) in the refrigerator for up to 3 days. If I’ve already filled it, I follow the storage recommendations for the whole dessert. For longer storage, I freeze the crust (wrapped tightly) for up to a month. If I bake the crust first, I let it cool completely before storing or freezing. I don’t reheat this type of crust since it’s typically used cold.

FAQs

How do I keep the crust from crumbling when slicing?

I make sure the crumbs are finely ground and mixed thoroughly with enough butter. Pressing the mixture down firmly also helps it hold together when sliced.

Can I use homemade Reese’s cookies?

Yes, I’ve used homemade cookies, and they work great. I just make sure they’re crisp and dry enough to grind into crumbs.

Is this crust too sweet for a cheesecake?

Not at all. The peanut butter and chocolate complement a creamy cheesecake nicely. I sometimes reduce added sugar in the filling if I want to balance sweetness.

Can I make this crust gluten-free?

Absolutely. I use gluten-free Reese’s cookies or similar alternatives. Just make sure all other ingredients are gluten-free as well.

Should I bake the crust or leave it no-bake?

It depends on the dessert. I use the no-bake method for chilled pies, but if I want a firmer base (like for cheesecake), I usually bake it for a few minutes.

Conclusion

This Reese’s cookie crust is one of my favorite ways to elevate a dessert with minimal effort. It’s rich, flavorful, and holds up beautifully whether I bake it or not. Whether I’m making a no-bake pie or a baked cheesecake, this crust always brings that extra something special to the table.